Any money that attracts people into the catering industry is a good thing. But though pot washers and chefs in lower-standard restaurants get paid hourly, in good restaurants commis chefs are getting paid annually, and if you divide that salary by the hours they work - 70, 90, 100 hours a week - you see that they are still being paid a pittance.
Rupert Rowley, head chef, Fischer's, Baslow Hall, Derbyshire
You have to agree with the principle. It's not something reputable hotels will have any problem complying with. It's just a shame the Government has to do this to stop employers taking advantage of their staff. Overall, levelling pay through the minimum wage has to be seen as a good thing for our industry.
June Nelsey, director, Monkbar hotel, York
It's a difficult one. We already try to pay our staff more than the minimum wage, but for those people who can't afford to pay a lot, it could put people out of business. It's the jump in costs that is difficult for us. At the moment a quarter of our running costs are our staff wages.
Melanie Thornton, proprietor, Appletree Country Inn, Marton, North Yorkshire
It was absolutely necessary, as there are still some unscrupulous employers out there. On the down side, I have a problem with paying a 20-year-old working at a banquet the same as a woman with 25 years' experience who is doing 80% of the work. I like to pay people what they are worth, but the pot is limited, and if it is taken up by minimum wage payments, I can't afford to reward those who have been around for a long time.
Alan Stevens, sales and marketing manager, Arthur Young Group, Bournemouth